Panfried Trout with Almonds and Parsley

1. 1

   Heat 1 teaspoon oil in a large skillet over medium-high.

2. 2

   Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper.

3. 3

   Gently place 2 fillets in skillet, skin side up.

4. 4

   Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes.

5. 5

   Carefully flip fish, using two spatulas if necessary.

6. 6

   Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more.

7. 7

   Transfer fish to a serving platter; keep in a warm spot.

8. 8

   Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.

9. 9

   Wipe out skillet again; add remaining 1 tablespoon oil and the almonds.

10. 10

    Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute.

11. 11

    Remove from heat, and immediately add parsley and lemon zest; stir to combine.

12. 12

    Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish.

13. 13

    Serve immediately.

14. 14

    (Per Serving)

15. 15

    Calories: 315

16. 16

    Saturated Fat: 2.7g

17. 17

    Unsaturated Fat: 19.3g

18. 18

    Cholesterol: 45.8mg

19. 19

    Carbohydrates: 7.4g

20. 20

    Protein: 21.8g

21. 21

    Sodium: 410mg

22. 22

    Fiber: 3.3g

* Per serving · 4 servings · Values may vary.

No additional tips available.